Formation of biogenic amines during the ripening of anchovy (engraulis encrasicholus)

摘要

Biogenic amine contents were determined throughout the process of ripening of anchovies (Engraulis encrasicholus), Specifically, the amines formed during the processing of fresh raw material and of materal frozen six months previously were compared. Putrescine, tyramine, cadaverine, histamine, agmatine and beta-phenylethylamine contents were higher after ripening of previously frozen material, while spermine and spermidine levels were slightly higher after ripening of fresh anchovies. After ripening of both raw materials, histamine was by far the most abundant amine by the end of the process. Histamine content increased rapidly during ripening of the previously frozen batch.